Acido laurico: differenze tra le versioni

L'acido laurico è il componente principale dell'[[olio di cocco]] e in altri oli tropicali. Si ritiene possa avere proprietà antibatteriche.<ref>{{cite journal |author=Hoffman KL, Han IY, Dawson PL |title=Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA |journal=J. Food Prot. |volume=64 |issue=6 |pages=885–9 |year=2001 |month=June |pmid=11403145 |doi= |url=}}</ref><ref>{{cite journal |language=en|author=Ouattar B, Simard RE, Piett G, Bégin A, Holley RA |title=Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan |journal=Int. J. Food Microbiol. |volume=62 |issue=1-2 |pages=139–48 |year=2000 |month=December |pmid=11139014 |doi= 10.1016/S0168-1605(00)00407-4 }}</ref><ref>{{cite journal|language=en | journal = [[Poultry Science]] | volume = 81 | issue = 5 | pages = 721–726 | title = Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna |language=en| author = PL Dawson, GD Carl, JC Acton, and IY Han | url = http://ps.fass.org/cgi/content/abstract/81/5/721 | format = Free full text | pmid = 12033424}}</ref>

{{cn|È anche presente nel latte umano, (5.8% dei grassi totali), di mucca (2.2%), e di capra (4.5%).}}

 

==Usi==